Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch

Mojtaba Delfanian, Betül Yesiltas, Ann-Dorit Moltke Sørensen, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi, Charlotte Jacobsen*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

Effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) alone and with n-alkyl gallates (C0-C18) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were evaluated. SC emulsion contained the smallest droplets and highest viscosity due to the fast adsorption at droplet surfaces. Both emulsions had non-Newtonian and shear-thinning behavior. A lower accumulation of lipid hydroperoxides and volatile compounds was found in SC emulsion due to its better Fe2+ chelating activity. The incorporated short-chain gallates (G1 > G0∼G3) in SC emulsion had a strong synergistic effect against lipid oxidation compared to that of SC-OS emulsion. The better antioxidant efficiency of G1 can be related to its higher partition at the oil-water interface, while G0 and G3 had a higher partition into the aqueous phase. In contrast, G8, G12, and G16 added emulsions indicated higher lipid oxidation due to their internalization inside the oil droplets.
Original languageEnglish
Article number135923
JournalFood Chemistry
Volume417
Number of pages10
ISSN0308-8146
DOIs
Publication statusPublished - 2023

Keywords

  • Interfacial activity
  • Phenolipids
  • Oxidative stability
  • Antioxidant partitioning
  • Surfactant

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